This Filipino pork adobo recipe is the gift that keeps on giving. Beaming with delicious, warming flavors, that get better with each bite.
If you’re a fan of adobo, then try my Chicken Adobo recipe, next!
A Beloved Family Recipe
This pork adobo recipe is a mainstay at gatherings, especially during the holidays. Typically, we’ll eat chicken adobo and sometimes, this pork variation; tender, juicy pork in a braised sauce that has the perfect yin and yang of savory and tangy, and a guaranteed winner!
What is Pork Adobo?
This classic Filipino dish is commonly known in restaurants and homes throughout the Phillipines and America.
For those who aren’t familiar with pork adobo, this popular Filipino stew dish involves braising meat in a briny soy sauce and vinegar mixture, made with bay leaves, peppercorn, and aromatics. It’s typically served with rice adourned with the rich adobo sauce.
Despite the simplicity of the ingredients, there is variability in taste depending on the cooks’ technique and take on the dish. Some iterations of adobo call for the use of coconut milk, fruit, and/or honey–lending to its unique taste.
Making adobo is fairly easy; it’s a quick assembly of ingredients, but the slow simmer is where the magic happens. A low temperature and slow cook allows time for tough meat to tenderize, and once you try this recipe, you’ll fall in love with just how tender the meat is.
Is Adobo Only Made with Pork (Adobong Baboy)?
Nope! Chicken (adobong manok) and beef (adobang baka) are also options and highly delicious!
How Do You Get the Meat So Tender?
To achieve tender, pull-a-part meat, simmer pork for 1 hour. What’s great about this dish is that preparation only takes 5 minutes. The rest of the time is for simmering (it’s worth it, I promise!).
What you Need to Make Adobo
- Pork shoulder
- Avocado oil
- Soy sauce
- Ground pepper
- Black peppercorns
- Brown sugar
- Bay leaves
Key Ingredients for that Signature Adobo Taste
If you’ve been following me, you know that for some recipes, I’m partial to certain ingredients. This recipe is one of them.
Soy sauce and vinegar are the heart of this dish, and it’s crucial that you use Silver Swan Lauriat soy sauce and Datu Puti vinegar. If you visit your local Asian market, you’ll likely find these two ingredients and will be on your way to making delicious adobo.
This recipe also calls for whole peppercorns that can be discarded after cooking, or enjoyed with the meal.
How to Make Pork Adobo
- Sauté Aromatics: Add oil to a hot skillet over medium-high flame. Add garlic and onion and sauté until fragrant and soft.
- Sear Pork: Add pork and cook until browned on all sides.
- Add Remaining Ingredients: Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
- Simmer: Once the liquid reaches a boil, gently stir and add water. Cover with lid again and simmer for 1 hour or until the pork is very tender.
- Reduce Sauce: Remove the lid and cook for 15 minutes to reduce the sauce. The color should be a deep, dark brown and taste slightly tangy.
What to Serve with Pork Adobo?
Serve over jasmine steamed rice and be ready for compliments, kisses and screams of why you didn’t double the recipe–it’s damn delicious.
In the Mood for Filipino Eats?
Then check out my childhood favorites that are also beloved by many:
Do You Love This Recipe as Much as We Do?
- 2 pounds pork shoulder, cut into 2-inch chunks
- 2 tablespoons avocado oil
- 7 cloves of garlic, minced
- 1 medium onion, halved and sliced
- ¼ cup + 1 tablespoon soy sauce (Silver Swan Lauriat brand)
- 1 teaspoon ground pepper
- ⅛ teaspoon black peppercorns
- 2 teaspoons brown sugar
- 3 bay leaves
- ½ cup vinegar (Datu Puti brand)
- 1¼ cup water
1. Add oil to a hot skillet over medium-high flame. Add garlic and onion and sauté until fragrant and soft, 2-4 minutes.
2. Add pork and cook until browned on all sides, 4-5 minutes.
3. Add soy sauce, pepper, peppercorns, sugar, and bay leaves and stir until well-mixed. Add vinegar (DO NOT MIX) and cover the skillet with a lid. Wait until contents reach a boil before stirring.
4. Once the liquid reaches a boil, gently stir and add water. Cover with lid again and simmer for 1 hour or until the pork is very tender.
5. Remove the lid and cook for 15 minutes to reduce the sauce. The color should be a deep, dark brown and taste slightly tangy.
6. Serve with steamed rice